This is the good stuff. And should be made ahead. What you will need:
1 box pasta, I used quinoa pasta to keep gluten-free
1 package savory tofu, cut into thin slices
1 red bell pepper, cut into thin slices
1 cup diced green onion
1 cup julienned carrots
1/4 cup fresh cilantro, the key to great tasting cilantro is to only use the leaves. Keep all stems out
1/3 cup smooth peanut butter
2 tsp liquid aminos
2 TBS sugar
1/4 tsp ground black pepper
1/4 tsp ground ginger, I used dried
1/4 tsp hot sauce and more to taste
Cook pasta to package directions. While cooking pasta, mix wet ingredients and spices in a separate bowl. Rinse cooked pasta under cold water and mix with the tofu and vegetables in a large bowl. Pour sauce into large bowl and mix everything well. Let chill in fridge. Serve over baby spinach. Yummers!
